Monday, June 29, 2015

What to do with your share this week

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Fruit Recipes
Overnight Blueberry French Toast Casserole
Small Sour Cherry Pies

Small/Large Share Recipes
Garlic Scape, Pistachio, and Butter Pesto
Roasted Eggplant with Lemon Tahini Dressing
Corn, Cucumber, and Feta Salad
Green Bean, Grape, and Pasta Toss
Dark Leafy Green Fritters

Large Share Recipes
Roasted Beets with Cumin, Lime, and Mint
Loaded cauliflower Casserole

Overnight Blueberry French Toast Casserole
The Food Charlatan -
Overnight Blueberry French Toast Casserole from The Food Charlatan
8 ounces French bread (half of a 1-pound loaf)
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla
4 and 1/2 cups blueberries
1/2 cup sugar
4 teaspoons cornstarch
2 teaspoons cinnamon
2 tablespoons butter, melted
powdered sugar, to garnish
  • Slice the French bread diagonally into 10-14 slices, each one about 1/2 or 3/4 inch thick. Arrange in a single layer in a 9x13 inch dish.
  • In a medium bowl, whisk together eggs, milk, baking powder, and vanilla. Pour slowly over the bread, making sure to get all the bread wet. Turn the slices over and saturate them. Cover completely and chill overnight, or at least a couple hours.
  • When you are ready to bake, preheat the oven to 425 degrees. Grease a new 9x13 inch pan.
  • Combine blueberries, sugar, cornstarch, and cinnamon in the greased pan. Stir until combined, then spread it out evenly.
  • Place the bread wettest side down on top of the blueberries in a single layer. Brush with the melted butter.
  • Bake in the preheated oven for 24-26 minutes, or until golden brown.
  • Sprinkle with powdered sugar and serve immediately!

Small Sour Pie Cherries

Basic Pie Dough Recipe (makes enough for a double crust)
2 cups all purpose flour
tiny cherry pie1/2 cup whole wheat flour
1 tablespoon sugar
2 teaspoons sea salt
2 sticks cold unsalted butter, cut into cubes
1/2 cup ice water
Sour Cherry Pie filling
4 cups sour cherries, pitted
1 cup sugar
1/4 cup all-purpose flour
3 tablespoons butter
Egg Wash
1 egg, beaten
1 tablespoon water
  • Combine the flours, sugar and salt in the bowl of a food processor. Pulse to combine. Add the cold butter cubes to the bowl and pulse until the butter is incorporated into the flours and largest bits look to be the size of peas.
  • Then, with the motor running, slowly stream the water into the bowl using the tube. Stop once you’ve added 1/4 cup of water and test the dough by squeezing it. If it sticks together, it’s done. You want it to just barely hold together.
  • Divide the dough in two and wrap it in plastic wrap or waxed paper. Store in the refrigerator for at least an hour before using. Overnight is fine too. The dough can also be frozen for up to a month.
  • Pit sour cherries and let sit for half an hour (I find that freezing and then defrosting the cherries is a really effective way to remove some of the excess liquid). Drain any liquid off. Add sugar and flour to cherries and stir. Set aside.
  • Roll out the pie crust and cut six rounds to fit your muffin tin or custard cups. Gently fit the rounds into the muffin wells. Evenly divide the cherry pie filling between the six cups. Top each small pie with 1/2 tablespoon butter.
  • Cut six smaller rounds of pie crust to use as lids. Cut vents to allow for steam (or use your creativity to devise something more aesthetically appealing). Brush pastry lids with egg wash on both sides. Fit onto pie bottoms and crimp to seal.
  • Bake at 375 degrees for 35-40 minutes, until tops are browned and the pie juices run thick and glossy.
  • Remove from oven and allow to cool for at least 10 minutes before removing from tins. Eat immediately or freeze on a cookie sheet.

Garlic Scape, Pistachio, and Butter Pesto 
Grass fed ribeye and baked potato smothered in my Garlic Scape, Pistachio, and Butter Pesto.

2 cups chopped garlic scapes
1 cup pistachio meat
1/2 cup grated parmesan cheese
1/2 cup melted butter

Add all dry ingredients to food processor and grind into a coarse paste. Slowly incorporate melted butter. Ready to be used in recipes and/or stored in fridge or freezer.

Add to pasta, top baked potatoes, use as a pizza sauce, stuff under the skin of chicken, mix into steamed veggies, top steak and pork chops and salmon, etc. 

Roasted Eggplant with Lemon Tahini Dressing 

Roasted Eggplant with Tahini Dressing plate1 medium eggplant (about 1⅓ lb.)
2 Tbsp olive oil
Handful fresh cilantro or parsley leaves
3 Tbsp tahini
3 Tbsp water
2 Tbsp lemon juice
¼ tsp garlic powder
¼ tsp cumin
⅛ tsp cayenne pepper
¼ tsp salt
  • Preheat the oven to 400 degrees. Cut the eggplant into ½ inch rounds.
  • Line a baking sheet with parchment paper. Arrange the eggplant rounds in a single layer on the baking sheet. Use a second sheet if necessary. Use a pastry brush to brush the olive oil over the surface of the eggplant. Bake the eggplant in the preheated oven for about 40 minutes, or until soft and no longer spongey.
  • While the eggplant is baking, prepare the dressing. Add the tahini, water, lemon juice, garlic powder, cumin, cayenne, and salt to a small blender and blend until smooth. If a small blender is not available, whisk the ingredients together in a bowl. Refrigerate the dressing until the eggplant is ready, so the flavors can blend and the mixture will thicken.
  • When the eggplant is finished, drizzle the dressing over top and then sprinkle with fresh cilantro or parsley leaves.

Corn, Cucumber, and Feta Salad
Corn, Cucumber, and Feta Salad

3 ears of corn, shucked (about 3 cups)
1 English cucumber, chopped
1 medium carrot, shredded
4 ounces feta cheese, crumbled
2 tablespoons extra-virgin olive oil
Zest of 1 medium lemon
Juice of 1 medium lemon
1/2 teaspoon kosher or sea salt
  • Fresh cracked black pepper, to taste
  •  Bring a large pot of salted water to boil. Fill and large bowl with ice water and set aside.
  •  Add the corn to the boiling water. Boil for 1 minute. Drain, quickly rinse under cold water, and put in the ice bath until fully cooled off. Drain.
  •  In a large bowl, combine the corn, cucumber, carrot, feta cheese, olive oil, lemon zest, and lemon juice. Season with salt and pepper. Chill and serve.

Green Bean, Grape, and Pasta Toss
Green Bean, Grape, and Pasta Toss Recipe

1 cup chopped pecans
8 bacon slices 
1 pound thin fresh green beans, trimmed and cut in half
1 (8-oz.) package penne pasta
1 cup mayonnaise 
1/3 cup sugar 
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, cut in half 
1/3 cup diced red onion
Salt to taste
  • Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant.
  • Cook bacon in a large skillet over medium-high heat 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
  • Cook beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process.
  • Meanwhile, prepare pasta according to package directions; drain.
  • Whisk together mayonnaise and next 3 ingredients in a large bowl; add pecans, green beans, pasta, grapes, and onion, stirring to coat. Season with salt to taste. Cover and chill 3 hours; stir in bacon just before serving.

Dark Leafy Green Fritters

14 ounces Swiss chard, kale, mustard, turnip or radish greens, etc, stems removed
1/2 cup chopped Italian parsley
fritters1/4 cup chopped cilantro
1/4 cup chopped dill
About 1 1/2 teaspoons grated nutmeg
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
freshly cracked pepper
3 tablespoons all-purpose flour
2 cloves garlic, chopped
2 large eggs
3 ounces crumbled feta cheese (1/2 cup)
Olive oil or grapeseed oil for frying
Lemon wedges, for serving (optional)
  • Bring a large pot of salted water to a boil, add greens and simmer for 5 minutes. Remove from pot and drain well, patting leaves dry with a paper or kitchen towel.
  • Place chard in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
  • Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch).
  • Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional).

Roasted Beets with Cumin, Lime, and Mint

8 medium beets (2 pounds without greens)
Olive oil
1/2 teaspoon cumin seeds, toasted and ground
2 tablespoons fresh lime juice
3/4 tablespoon honey 

2 tablespoons extra virgin olive oil
Kosher salt
1/4 cup mint leaves, sliced
Preheat oven to 425°F.
Clean the beets and trim off any tops. Rub the beets with a little olive oil and wrap them in aluminum foil. (If roasting various colors of beets, separate them into different foil packets.) Place in the oven and roast until they can be easily pierced with a fork, about 1 to 1 1/2 hours. Set aside to cool, then remove skins using your fingers or a towel. Slice beets into rounds.
Whisk cumin, lime juice, honey, extra virgin olive oil, and a pinch of salt in a bowl. Add the beets and gently toss to coat. (If serving various colors of beets, toss them separately to prevent staining.)
To serve, arrange beets on a plate and garnish with the mint leaves and a dusting of salt.

Loaded Cauliflower Casserole

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1½ cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste
Preheat oven to 350 degrees
  • Steam cauliflower florets until tender
  • While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream. Stir in sliced green onions, chopped bacon, and garlic. Set aside
  • Drain any liquid from steamed cauliflower and add to cheese mixture. Stir cauliflower and cheese mixture together. Taste for seasoning, and add as necessary. 
  • If you want a finer texture, give a few mashes with the potato masher
  • Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese. Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly

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